Move aside alfredo sauce, this Creamy Vegan Cauliflower Sauce is about to bring health and comfort together in one recipe. Serve over your favorite pasta!
Cauliflower really is an amazing veggie. From cauliflower wings to taco bowls, it can easily take on any flavor AND achieve so many textures.
Today we are boiling cauliflower in vegan chicken broth, then adding some seasonings and blending it all up to make one of the most delicious and creamy sauces you have ever had.
You will literally want to eat this stuff with a spoon. It is so simple, but so full of flavor.
I suggest serving this up over a big bowl of pasta and calling it a day.
Creamy Vegan Cauliflower Sauce
- 2 tablespoon vegan butter
- 1 shallot diced
- 8 cloves garlic diced
- 2 heads cauliflower cut in florets
- 3 cups water
- 3 cups vegan chicken broth* or veggie broth
- ½ cup non-dairy milk unsweetened
- salt & pepper to taste
- Melt butter in a pan over medium heat. Add shallot and garlic to the pan and sauté until shallot is tender - approximately 3-5 minutes. Remove from the heat and set aside.
- Add water and broth to a large pot. Bring to a boil, then add cauliflower to the pot. Cook, uncovered for 10 minutes, or until cauliflower is tender. Transfer cauliflower to a blender with a slotted spoon - be sure to reserve the cooking liquid.
- Add garlic/shallot mixture, non-dairy milk and ¾ cup of the cooking liquid to the blender. Blend on high until smooth - working in batches if needed.
- Pour sauce into a skillet and season with salt & pepper. If the sauce is too thick, add additional cooking liquid.
- Serve over pasta.
This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!
I had to double the garlic to get even a little taste of it, could it be the ratio of cauliflower to everything else? I used two pretty large heads. Also, should the final consistency be like a traditional al fredo sauce? WIth tons of immersion blending and adding additional broth it's more like thin mashed potatoes.
I loved the cauliflower cream sauce and I bet this can be easily adaptable to many dishes. I do have one important tip though and it was my only modification... America's Test Kitchen editor "Dan" did a cooking/taste test of boiled cauliflower at different time intervals. When boiled between 30-40 min the cauliflower is nutty and buttery tasting. Exactly what we want for a creamed sauce. So for a creamy sauce based on ATK's experiment, put all the cauliflower in and boil for 30 minutes. https://youtu.be/yIvDKBcilcs?t=185 Give it a try!
How many carbs in sauce and sugar. Love this receipt eat daily for my lunch. Watching my blood sugar. Carbs amount? Logging all my intake. If you can respond it will help me add sauce carbs & calories, sugar count. Thank s.
I'm not sure on the carb count - I don't track nutritional info. But there are lots of sites out there where you can plug the ingredients in and get that info 🙂
Hi there, which non-dairy milk would be best? I was thinking oat, but I'm not sure.
I usually go for oat or soy for these kinds of sauces 🙂
How much pasta would this cover? Trying to figure out whether or not to double the recipe....thanks!
It makes quite a bit, so it should cover 16 oz of pasta.
Se ve deliciosa .. tratare de prepararla 😋
Can this recipe be frozen? Thanks
I haven't personally frozen it, but I don't see why not. I would just let it cool completely, then transfer it to a freezer-safe container.
Made this and it was absolutely delicious, I could almost drink it! I poured it over macaroni for dinner.
Thanks so much for your expertise.
I was literally eating it like soup when I made it - no shame 🙂
I plan to make this since it looks delicious, but is there a video that shows how to make it? Not that I can’t understand directions, but I just wanted to ask because some other cooking websites do that. Like a tutorial
Hi! How many GRAMS is 2 heads cauliflower cut in florets?
Cannot wait to make this but first need the above information!
Not sure in grams, but it would be about 6 cups.
Can this be made a day ahead and reheated? Or is it best to eat right away
You can definitely make it a day ahead - you may need to thin it out with additional broth when you re-heat though.
I've always wanted to try making an alfredo sauce with cauliflower! Do you think this would work blending in a large bowl with an immersion blender rather than a stand blender?
That would definitely work!